Servsafe Cheat Sheet Latest Update 2025-2026
Actual Exam 180 Questions with 100% Verified
Correct Answers Guaranteed A+ Verified by
Professor
2 stage cooling process - CORRECT ANSWER: 135F - 70F within 2 hours and 70F-41F
within 4 additional hours
6 hours total ok b/c constant cooling
3 approved chemical sanitizers - CORRECT ANSWER: Iodine, chlorine, quaternary
ammonium compounds (or quats); use test strips.
5 steps to proper manual washing - CORRECT ANSWER: Scrape, wash, rinse, sanitize,
air-dry
Abrasive - CORRECT ANSWER: Hard, baked-on food
All ground meats except poultry temperature - CORRECT ANSWER: 155F
Allergies - CORRECT ANSWER: 8 major (shellfish, soy, peanuts, milk,
gluten, fish, eggs, treenuts)
Bacteria - CORRECT ANSWER: Freezing or refrigerating does not kill.
Buffet stations - CORRECT ANSWER: a. Only reuse cups, handle inside the food
,CDC's Most Common Factors (5) - CORRECT ANSWER: Unsafe Sources, Inadequate
Cooking, Holding Temps, Contaminated Equipment, Poor Personal Hygiene
Chemical Contamination - locked up, separated - CORRECT ANSWER: Copper, Brass,
and Tin (CBT), zinc, peltre pots, and pewter dishes should not be mixed with acidic
foods.
Chlorine - CORRECT ANSWER: 50 ppm
Cleaning - CORRECT ANSWER: The removal of food particles and
residue from surfaces that have come in to contact
with food. (Washing + Rinsing = Cleaning)
Clostridium Botulinum - CORRECT ANSWER: i. Anaerobic - does not require oxygen to
live
ii. MAP, ROP
iii. Baked Potatoes in foil
iv. Garlic and oil mixtures
v. Reject dented/swollen cans
Cooling food - 3S's and 3I's - CORRECT ANSWER: Smaller, Shallow pans (≤ 4" deep),
Stir
Ice bath, Ice wand, Ice directly
Methods of Thawing - C.R.O.W.
Cross connection is the mixing of potable and non-potable water supply - CORRECT
ANSWER: a. Back-siphonage or backflow occurs when pressure in the potable (or
drinkable) water supply
b. The air gap must be - at least 1 inch or twice the diameter of the faucet/inlet
, Cross-Contamination - CORRECT ANSWER: transfer of hazardous substances from
unclean to a clean source.
a. "meat to veggies"
Cutting boards - CORRECT ANSWER: hard wood/heavy-duty plastic
Dairy Products - CORRECT ANSWER: Grade A and pasteurized, ≤ 41F
Degreaser - CORRECT ANSWER: Grease, fats, oils
Delimers - CORRECT ANSWER: Mineral deposits
Detergents - CORRECT ANSWER: General purpose
E. Coli (Escherichia coli) *Exclude/Report - CORRECT ANSWER: i. Ground beef &
tainted produce
ii. Major illness is Hemorrhagic Colitis
iii. Cook ground beef to final internal temp of 155F for 15 seconds
Eggs (2) - CORRECT ANSWER: 145F immediate service, 155F hot-holding/IES
FATTOM - CORRECT ANSWER: a. Food (high) in protein (milk, meat, fish)
b. Acidity (low) pH 4.6-7.5 (water is 7.0)
c. Temperature 41F -135F is the TDZ
d. Time - max 4 hours in the TDZ
e. Oxygen can be aerobic or anaerobic
f. Moisture water activity level (Aw) .85 or greater, water has an Aw of 1.0
Actual Exam 180 Questions with 100% Verified
Correct Answers Guaranteed A+ Verified by
Professor
2 stage cooling process - CORRECT ANSWER: 135F - 70F within 2 hours and 70F-41F
within 4 additional hours
6 hours total ok b/c constant cooling
3 approved chemical sanitizers - CORRECT ANSWER: Iodine, chlorine, quaternary
ammonium compounds (or quats); use test strips.
5 steps to proper manual washing - CORRECT ANSWER: Scrape, wash, rinse, sanitize,
air-dry
Abrasive - CORRECT ANSWER: Hard, baked-on food
All ground meats except poultry temperature - CORRECT ANSWER: 155F
Allergies - CORRECT ANSWER: 8 major (shellfish, soy, peanuts, milk,
gluten, fish, eggs, treenuts)
Bacteria - CORRECT ANSWER: Freezing or refrigerating does not kill.
Buffet stations - CORRECT ANSWER: a. Only reuse cups, handle inside the food
,CDC's Most Common Factors (5) - CORRECT ANSWER: Unsafe Sources, Inadequate
Cooking, Holding Temps, Contaminated Equipment, Poor Personal Hygiene
Chemical Contamination - locked up, separated - CORRECT ANSWER: Copper, Brass,
and Tin (CBT), zinc, peltre pots, and pewter dishes should not be mixed with acidic
foods.
Chlorine - CORRECT ANSWER: 50 ppm
Cleaning - CORRECT ANSWER: The removal of food particles and
residue from surfaces that have come in to contact
with food. (Washing + Rinsing = Cleaning)
Clostridium Botulinum - CORRECT ANSWER: i. Anaerobic - does not require oxygen to
live
ii. MAP, ROP
iii. Baked Potatoes in foil
iv. Garlic and oil mixtures
v. Reject dented/swollen cans
Cooling food - 3S's and 3I's - CORRECT ANSWER: Smaller, Shallow pans (≤ 4" deep),
Stir
Ice bath, Ice wand, Ice directly
Methods of Thawing - C.R.O.W.
Cross connection is the mixing of potable and non-potable water supply - CORRECT
ANSWER: a. Back-siphonage or backflow occurs when pressure in the potable (or
drinkable) water supply
b. The air gap must be - at least 1 inch or twice the diameter of the faucet/inlet
, Cross-Contamination - CORRECT ANSWER: transfer of hazardous substances from
unclean to a clean source.
a. "meat to veggies"
Cutting boards - CORRECT ANSWER: hard wood/heavy-duty plastic
Dairy Products - CORRECT ANSWER: Grade A and pasteurized, ≤ 41F
Degreaser - CORRECT ANSWER: Grease, fats, oils
Delimers - CORRECT ANSWER: Mineral deposits
Detergents - CORRECT ANSWER: General purpose
E. Coli (Escherichia coli) *Exclude/Report - CORRECT ANSWER: i. Ground beef &
tainted produce
ii. Major illness is Hemorrhagic Colitis
iii. Cook ground beef to final internal temp of 155F for 15 seconds
Eggs (2) - CORRECT ANSWER: 145F immediate service, 155F hot-holding/IES
FATTOM - CORRECT ANSWER: a. Food (high) in protein (milk, meat, fish)
b. Acidity (low) pH 4.6-7.5 (water is 7.0)
c. Temperature 41F -135F is the TDZ
d. Time - max 4 hours in the TDZ
e. Oxygen can be aerobic or anaerobic
f. Moisture water activity level (Aw) .85 or greater, water has an Aw of 1.0
